Turkey kebabs with fennel and red pepper relish

Turkey kebabs with fennel and red pepper relish

About this recipe:Here lean little bites of turkey are marinated with wine and herbs to add juiciness and flavour, and then threaded onto skewers to be grilled or barbecued. A colourful raw-vegetable relish provides a nice splash of vitamin C as well as a delightful taste contrast. Serve with a complex carbohydrate such as steamed Basmati rice or couscous.

Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com

MethodPrep:30min › Cook:15min › Ready in:45min

Cut the turkey into 24 pieces, each about 5 x 2 cm (2 x ¾ in). Combine the turkey pieces with 2 of the chopped garlic cloves, 1 tbsp lemon juice, the wine, sage, rosemary, thyme, fennel seeds, 2 tbsp of the olive oil and seasoning. Toss so that all the turkey pieces are covered with the herb mixture. Leave to marinate for at least 10 minutes, or up to 1 hour if you have the time.

Meanwhile, make the relish. Put the red pepper, diced fennel and olive paste or diced olives in a bowl together with the remaining garlic, ½ tbsp lemon juice and ½ tbsp olive oil. Season to taste. Mix well, then set aside.

Preheat the grill to high, or prepare a charcoal fire in the barbecue. Thread the marinated turkey pieces onto the rosemary stalks if using, or onto skewers, and top each one with a shallot or button onion.

Grill or barbecue the kebabs for about 15 minutes or until cooked through and the turkey pieces are lightly browned in spots. Turn the kebabs and baste with the remaining marinade frequently. Serve the kebabs hot, with the red pepper relish.

BBQ tips

Some more ideas

Add red pepper and fennel to the kebabs. Cut the pepper and fennel into 2.5 cm (1 in) chunks. Alternate the vegetable chunks with pieces of turkey on the skewers, and brush with the marinade. Grill as above, then serve drizzled with the remaining lemon juice. * To make an oil-free roasted red pepper and tomato relish, cut a large red pepper in half and grill until charred. Leave to cool, then peel off the skin. Finely dice the flesh and mix with 1 diced tomato, 1 finely chopped shallot, 2 chopped garlic cloves, 2 tbsp chopped fresh basil or parsley and a splash of balsamic vinegar, then season to taste.

Plus points

The vegetable relish is a low-fat condiment that is high in vitamin C and beta-carotene from the red peppers. These nutrients are powerful antioxidants that can help to protect against many diseases including cancer and heart disease. * Fennel provides useful amounts of potassium and folate. It is also low in calories – 100 g (3½ oz) contains 12 kcal.